Peruvian cuisine at new heights

Traversing the Tumbes desert, crossing the Andes and reaching the Amazon with the aim of presenting a new original cuisine dedicated to the richness of national produce is the continued challenge of Peruvian chef Virgilio Martínez. On his travels through Peru he seeks out hidden ingredients, unknown and new to modern gastronomy, showing that altitude is the key to understanding the country’s biodiversity and agricultural traditions.

Places such as Puno; home to edible clay, or Chanchamayo; where the boiled bark of the Huampo trees that grow there is used in cooking, are often visited by the seasoned chef, whose goal is to convince his diners who come from all over the world that the Peruvian potato can feed the world. Peruvian gastronomy is a phenomenon that changes and creates new perspectives thanks to its wide range of both traditional and exciting flavors which satisfy the most demanding palates of those who travel to Peru to discover it.